Has anyone ever heard Jim Gaffigan’s stand up skit about naked cupcakes? That guy is seriously so hilarious! The gist behind his joke is that it is completely silly that we eat muffins for breakfast because in truth, they are just naked cupcakes.
But hey, I am going to pretend like it is a breakfast food and keep on eating my “naked cupcakes” for breakfast. And for those of you who still don’t get what I am talking about, all you need to know is that these will be the very best triple chocolate muffins you will ever eat! No joke!
Who want’s to eat a banana split for breakfast?! I am always in the mood for a nice sweet breakfast but this one actually is going to be good for you! No need for any guilt here. Actually, you can feel good about yourself for making such a smart choice in eating this sweet bowl for breakfast this morning!
With bananas (of coarse), strawberries, blackberries, granola, and a low sugar yogurt, this breakfast is going to leave you and your family feeling full and energized for your day. My kids actually love having this for breakfast! I let them pick their own toppings and “cook” their own. Super easy to put together and fun for the kids! They love to help make their own food.
Sometimes in our house breakfast is more of something I need to check off my “to-do” list rather then a meal. This is why muffins are one of my go-to breakfast items. These muffins are very easy to make and really taste great. I love all the cinnamon flavor mixed with the banana. Not to mention that there is zucchini in them so I feel pretty good about feeding them to my family.
Best of all, they are super cheap to create. Think about it, if you were to go to the store and buy half a dozen muffins from the bakery they would cost you around $4 or $5. This recipe should only cost you about $2 and it makes about 16 muffins.
One thing I do with a recipe for muffins that makes this many is I will freeze whatever I don’t think we will eat in the first two days. Two days is about how long it takes for my kids to consistently eat something before they get sick of it. But if I put the extras in the freezer, the next time my kids want muffins I just pull a few out of the freezer the night before and they are ready to eat the next morning.
Here is how you make breakfast frugal and fast:
The very first thing you do is combine all the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, oats) in a separate bowl. I like to use either a whisk or a fork to mix this part.
Next in a separate bowl you combine all the wet ingredients which would be the sugar, yogurt, eggs, oil, vanilla, banana, and zucchini. I also like to mix this step with a fork to make sure everything gets incorporated very well.
Note: I like to make sure I smash the bananas extra good and shred the zucchini on the smallest grater size I have. I don’t like to find big pieces as I’m biting into my muffin.
Now add the wet ingredients to the dry. This time mix the ingredients with a plastic spatula only until everything is combined. If you over mix your muffins they will turn out in weird shapes and have air tunnels throughout it. The batter might be a little lumpy and that’s just right. Hard part is over. Now spoon or scoop the batter into your cupcake tins that have been sprayed with cooking oil.
Pop them in the over for about 15-18 minutes. You are now ready to eat a super moist and flavorful frugal muffin.
Moist banana and zucchini muffins
Banana & Zucchini Muffins
2014-11-17 18:42:08
Serves 8
Fabulous and moist muffin full of delicious flavor
Pre-heat your oven to 350 degrees and grease your cupcake tins with your favorite baking cooking spray.
In a large mixing bowl combine flour, baking soda, baking power, salt, cinnamon, and oats. Mix well.
In a separate mixing bowl combine sugar, yogurt/sour cream, eggs, canola oil, vanilla, bananas, and zucchini. Mix very well.
Add wet ingredients (sugar mixture) to the flour mixture. Combine using a plastic spatula and mix only until just combined. Batter may be lumpy.
Fill cupcake tins about 2/3 full with batter. Cook for about 15-18 minutes or until a toothpick or knife is inserted and comes out mostly clean. These are moist muffins so there will be a little muffin on the knife. Let cool in tray for about 5 minutes then remove. Enjoy!
Notes
This recipe has been altered but originally found at iambaker.com where you can find other great recipes.
Pennies into Pearls https://www.penniesintopearls.com/
